Grilled Veggie and Steak Kebabs

Grilled Veggie and Steak Kebabs (great for all phases)

Grilled Veggie and Steak KebabsIngredients:

1 small zucchini, cut into 1⁄4″-thick rounds

1⁄2 cup cherry tomatoes, cut into quarters, plus 8 whole cherry tomatoes

2 teaspoons extra-virgin olive oil

1⁄2 teaspoon minced garlic


Freshly ground black pepper

8 ounces beef sirloin, cut into 6 (1″) cubes

2 teaspoons chopped fresh basil



1. Soak two bamboo skewers in water for 10 to 15 minutes.


2. Set aside 6 zucchini rounds. Cut the remaining zucchini rounds into quarters and toss with the quartered cherry tomatoes, 1 teaspoon of the oil, and the garlic. Season with salt and pepper. Set aside.


3. Preheat a nonstick grill pan over medium heat. Thread 1 skewer with 1 whole tomato, 1 zucchini round, and 1 beef cube. Repeat two more times, ending with a tomato. Thread the remaining tomatoes, zucchini rounds, and beef cubes onto the other skewer. Drizzle the skewers with the remaining 1 teaspoon oil, turning to coat both sides. Season with salt and pepper.


4. Place the kebabs in the center of the grill pan and cook for 6 minutes.


5. Add the reserved vegetables to one side of the grill pan and flip the kebabs. Cook the kebabs for 5 to 6 minutes for medium, turning on all sides to ensure doneness, and cook the vegetables, stirring, until softened. Stir the basil in with the vegetables. Transfer the kebabs and vegetables to a serving plate.

July 14, 2014 by Kristi Kirkham
Tags: Beef
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